Description
Mediterranean Chicken with Olives and Tomatoes
Ingredients
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
1 can (14 oz) diced tomatoes (with juice)
1/2 cup Kalamata olives, halved
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste
1/2 cup chicken broth
Fresh parsley, chopped (for garnish)
For Serving
Cooked couscous, quinoa, or rice
Directions
Season the Chicken:
Rub the chicken breasts with salt, pepper, and smoked paprika.
Sear the Chicken:
Heat olive oil in a skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown. Remove and set aside.
Sauté the Aromatics:
In the same skillet, add the onion and garlic. Sauté for 2–3 minutes until fragrant.
Build the Sauce:
Add diced tomatoes, chicken broth, oregano, and red pepper flakes. Stir well.
Simmer the Chicken:
Return the chicken to the skillet and spoon the sauce over it. Add olives. Cover and simmer for 15–20 minutes until the chicken is cooked through (165°F internal temp).
Serve and Garnish:
Serve over couscous, quinoa, or rice. Garnish with chopped parsley.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~320 kcal per serving (without couscous)
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Step-by-Step Guide
Follow these detailed instructions for a foolproof meal. First, pat your chicken breasts dry with a paper towel; this ensures a proper sear. Season generously on both sides. When searing, do not move the chicken for the first 3-4 minutes to develop a golden-brown crust. After removing the chicken, if the skillet looks dry, add a splash more olive oil before sautéing the onion and garlic. When building the sauce, use a wooden spoon to scrape up any browned bits from the chicken—this is called deglazing and adds immense flavor. As the dish simmers, keep the heat at a gentle bubble; a rapid boil can toughen the chicken.
Serving Suggestions
While couscous is a classic pairing, consider these alternatives. For a low-carb option, serve alongside roasted cauliflower or zucchini noodles. A simple side salad of mixed greens, cucumber, feta cheese, and a lemon-oregano vinaigrette complements the dish beautifully. To elevate the presentation, spoon the sauce and olives over the chicken and grain, then finish with the fresh parsley and a light drizzle of extra virgin olive oil.
How-to Summary
In summary: Season and sear chicken until golden. Sauté onion and garlic in the same pan. Add tomatoes, broth, and spices to create the sauce. Return chicken to the pan, add olives, cover, and simmer for 15-20 minutes until the chicken reaches 165°F internally. Serve over your chosen grain and garnish with fresh parsley.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely. Bone-in, skin-on thighs add more flavor and stay juicier. Increase simmer time by 5-10 minutes, ensuring the internal temperature reaches 165°F.
How can I make this dish less acidic?
Add a pinch of sugar or a teaspoon of honey to the tomato sauce to balance the acidity from the tomatoes and olives.
What can I substitute for Kalamata olives?
Green Castelvetrano olives offer a buttery, mild flavor, or use a mix of olives. Capers are also a good briny alternative.
Is this recipe freezer-friendly?
Yes. Cool completely and store in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Can I make this in a slow cooker?
Yes. Sear the chicken first, then add everything to the slow cooker. Cook on low for 4-5 hours or until chicken is tender.
Common Mistakes to Avoid
- Overcrowding the Pan: Sear chicken in batches if necessary. Overcrowding steams the meat instead of creating a flavorful sear.
- Overcooking the Chicken: Use a meat thermometer. Chicken breasts cooked past 165°F become dry and tough.
- Using Canned Tomatoes with Added Herbs: Opt for plain diced tomatoes. The pre-seasoned varieties can clash with the oregano and paprika.
- Skipping the Sear: This step is crucial for building depth of flavor. Don’t rush it or skip it entirely.
Conclusion
This Mediterranean Chicken with Olives and Tomatoes is more than just a weeknight dinner—it’s a vibrant, flavor-packed journey to the sun-drenched coasts of the Mediterranean. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality meal that is both nourishing and impressively simple. Its versatility in serving and reliable process makes it a perfect recipe to master and add to your regular rotation. Enjoy the harmonious blend of juicy chicken, tangy tomatoes, and briny olives, and make it your own.